Any cup of half way decent tea is greatly enhanced by the addition of a bay leaf and a few cloves of cloves. I’ve been working my way though the tea recipes, and this is what I have concluded.
Let’s face it: I can extol the glories of homemade chicken and vegetable broths until Hades freezes over. In reality, the only people making their own broth are me and an eighty-year old women in Siberia. from The Splendid Table’s How to Eat Supper— a cookbook with great recipes! Here’s where we left off in
The idea behind an oven meal is that every dish of the meal, including dessert, cooks or bakes at the same temperature, and for the same length of time. Most of the oven meals are relatively simple– no fancy dishes. So while there is prep time to get everything ready, it’s not too bad. Oven
I don’t know what the weather’s like where you are, but it’s danged cold here– 42º but feels like 37º. Nothing warms one up on a frigid day such as this quite like a nice hot cup of tea. What follows are a handful of tea recipes collected from Mr. Big Food’s Big Food Manual.
Mr. Big Food winged it– this was the oven fried, I think he drizzled melted butter over it before putting in the oven. Good stuff!
We made half recipe, i.e., only one layer, so only one tube of flaky biscuits.
“Joseph Gubser’s father began growing garlic in Gilroy in the 1920s and to put it in Joe’s words, “I grew up with the industry.” This grocer/shipper and his wife, Doris, have contributed this unusual and tasty treatment for beans. It can be served as a cold vegetable dish or as an hors d’oeuvre. (Courtesy of
While recovering from a food coma, and watching the NFD (National Freaking Disgrace) that is the NFL. Tonight’s sky is clear, though there’s a lot of moisture in the air, so moon photos will have halos. Which isn’t a bad thing. Update. 8:20. NFD. Roughing poor Tommy. BS. And no. He did not catch that
SueK’s comment on the 50+ stroganoff recipes post? CHICKEN STROGANOFF????_SHRIMP_ STROGANOFF?????____SPAGHETTI______ STROGANOFF?????Beyond recognition!!!!!!!!!!!!! Named after 19th-century Russian diplomat Count Paul Stroganoff, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and mushrooms all sautéed in butter and combined with a sour-cream sauce. Stroganoff is usually accompanied by rice pilaf.
Long time reader & commenter SueK commented, “50+ recipes for stroganoff???? That’s hard to believe!” So I searched Mr Big Food’s Big Food Manual and Survivalist Flourishing Guide and this is what I found. A note on the Roman numeral designations– as in Beef Stroganoff XVI: A recipe, and its name (“Beef Stroganoff”) is considered
Yesterday was Thursday Stroganoff Dinner! You may recall that upon coming to realize there are 50+ beef beef stroganoff recipes in The Big Food Manual and Survivalist Flourish Guide, Mr. Big Food suggested be begin with the first stroganoff recipe he entered into Big Food and make our way through as many as we are
It’s Recipe Tuesday! Mr. Ed’s Boiled Dinner is quite possibly the easiest dish to make this side of a microwave pot pie (not that there’s anything wrong with a microwave pot pie). Inexpensive, too! It’s also a recipe that you can vary wildly depending on what’s in your herb garden or spice cupboard. Yesterday– Marica
Originally published January 24, 2016. Daughter C asked for some slow cooker recipes. Here are a few links to recipes here on the blog. Unless otherwise noted, all have photos. Note that many of the recipes are migrants from the old blogger host and so look a bit weird (but it’s the recipes that matter).
I’m not sure know where you’re coming from, but thanks for stopping by! Special mention of Dining with Donald who treks all over frozen Winnipeg in search of the best fast-food fried chicken. (As a Southerner, I’m happy to report that Popeyes is in the lead!) Donald– given your calling, I hope you are intrigued
Mr. Big Food used chocolate covered macadamia nuts rather than Hershey bars. Perfect little snack on a cold winter’s day.
For commentary on this– the first of many– beef stroganoff recipes, go here.
The other day, Mr. Big Food announced that Beef Stroganoff was far & away the dish for which he had the most recipes. Over 50. As you will recall, Mr. Big Food has been culling recipes from spiral bound recipe books, and some classic American cookbooks, for more than 15 years. (FYI– Craig Claibourne, food
Some adjustments– since we served this with Pepper Chicken we omitted the pork, and we used lo mien noodles.
Okay– SueK, what do you think? This recipe was created using a plug-in, rather than me just copying & pasting from a Word doc. It’s stupid that the instructions have a number but I can’t figure out how to get rid of it. What do you think of the look of it, though? I await
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious! I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I